I made this last night. Same sauce proportions, but did it in a
skillet because I was using haricot verts vs regular green beans and
wanted to keep an eye on them as they cooked. Delicious!

http://www.barefeetinthekitchen.com/...ns-recipe.html

Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
Joe's mushroom lasagna.
http://www.traderjoes.com/images/fea...om-lasagna.jpg


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> I made this last night. Same sauce proportions, but did it in a
> skillet because I was using haricot verts vs regular green beans and
> wanted to keep an eye on them as they cooked. Delicious!
>
> http://www.barefeetinthekitchen.com/...ns-recipe.html


Mmm that looks good

Janet UK

Did they squeek?

On Thu, 3 Nov 2016 09:15:57 -0700 (PDT), wrote:

> Did they squeek?

Nope, perfectly cooked... and lack of squeak is one reason why I
prefer haricot verts.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
> I made this last night. Same sauce proportions, but did it in a
> skillet because I was using haricot verts vs regular green beans and
> wanted to keep an eye on them as they cooked. Delicious!
>
> http://www.barefeetinthekitchen.com/...ns-recipe.html
>
> Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> Joe's mushroom lasagna.
> http://www.traderjoes.com/images/fea...om-lasagna.jpg
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

So you had green beans instead of green beans...big deal.
I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE, what garbage...how anyone can eat that crap is beyond me.
People buy perfectly good steaks and then ruin them with junk condiments and sauces.
=====

On Thursday, November 3, 2016 at 10:57:05 AM UTC-7, sf wrote:
> On Thu, 3 Nov 2016 09:15:57 -0700 (PDT), wrote:
>
> > Did they squeek?
>
> Nope, perfectly cooked... and lack of squeak is one reason why I
> prefer haricot verts.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I guess I'm in a minority, I like squeaky beans.

ImStillMags wrote:
>sf wrote:
>>coltwvu wrote:
>>
>> > Did they squeek?
>>
>> Nope, perfectly cooked... and lack of squeak is one reason why I
>> prefer haricot verts.
>
>I guess I'm in a minority, I like squeaky beans.

Me too. Beans without a squeak sat too long at market or had their
squeak cooked out of them. I grow a lot of green beans, some years I
harvest about a thousand pounds, and several kinds... picking ten
pounds a day is typical, some weeks I pick over 100 pounds... they all
squeak unless they're too long off the plant or over cooked. I give
most away.

On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> I made this last night. Same sauce proportions, but did it in a
> skillet because I was using haricot verts vs regular green beans and
> wanted to keep an eye on them as they cooked. Delicious!
>
> http://www.barefeetinthekitchen.com/...ns-recipe.html
>
> Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> Joe's mushroom lasagna.
> http://www.traderjoes.com/images/fea...om-lasagna.jpg
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I'd eat that. I don't even like green beans!

On Thu, 3 Nov 2016 11:32:53 -0700 (PDT), Roy >
wrote:

> On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
> > I made this last night. Same sauce proportions, but did it in a
> > skillet because I was using haricot verts vs regular green beans and
> > wanted to keep an eye on them as they cooked. Delicious!
> >
> > http://www.barefeetinthekitchen.com/...ns-recipe.html
> >
> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > Joe's mushroom lasagna.
> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> So you had green beans instead of green beans...big deal.
> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE, what garbage...how anyone can eat that crap is beyond me.
> People buy perfectly good steaks and then ruin them with junk condiments and sauces.
> =====

Come back when you aren't drunk.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 >
wrote:

> On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > I made this last night. Same sauce proportions, but did it in a
> > skillet because I was using haricot verts vs regular green beans and
> > wanted to keep an eye on them as they cooked. Delicious!
> >
> > http://www.barefeetinthekitchen.com/...ns-recipe.html
> >
> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > Joe's mushroom lasagna.
> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> I'd eat that. I don't even like green beans!

By golly, I think you would! The honey and soy sauce brought the heat
level down to that Korean pepper you like so much.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> wrote:
>
> > On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > > I made this last night. Same sauce proportions, but did it in a
> > > skillet because I was using haricot verts vs regular green beans and
> > > wanted to keep an eye on them as they cooked. Delicious!
> > >
> > > http://www.barefeetinthekitchen.com/...ns-recipe.html
> > >
> > > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > > Joe's mushroom lasagna.
> > > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> > >
> > >
> > > --
> > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> >
> > I'd eat that. I don't even like green beans!
>
> By golly, I think you would! The honey and soy sauce brought the heat
> level down to that Korean pepper you like so much.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Honey, soy sauce, and chili pepper, are a combination that Koreans love.

In article >, Roy
says...
>
> On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
> > I made this last night. Same sauce proportions, but did it in a
> > skillet because I was using haricot verts vs regular green beans and
> > wanted to keep an eye on them as they cooked. Delicious!
> >
> > http://www.barefeetinthekitchen.com/...ns-recipe.html
> >
> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > Joe's mushroom lasagna.
> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> So you had green beans instead of green beans...big deal.

Green beans and haricots verts are only the same thing in France and
maybe in bilingual Canada, Mr ex-grocer. We've been through this before.

> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE, what garbage...how anyone can eat that crap is beyond me.
> People buy perfectly good steaks and then ruin them with junk condiments and sauces.
> =====

Cheri is not going to approve of the above. She has a rule that you're
entitled not to like something, but you have to be broad-minded about it
and leave room for people who DO like it; each to their own.

"Bruce" > wrote in message
T...
> In article >, Roy
> says...
>>
>> On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
>> > I made this last night. Same sauce proportions, but did it in a
>> > skillet because I was using haricot verts vs regular green beans and
>> > wanted to keep an eye on them as they cooked. Delicious!
>> >
>> > http://www.barefeetinthekitchen.com/...ns-recipe.html
>> >
>> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
>> > Joe's mushroom lasagna.
>> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
>> >
>> >
>> > --
>> > Avoid cutting yourself when slicing vegetables by getting someone else
>> > to hold them.
>>
>> So you had green beans instead of green beans...big deal.
>
> Green beans and haricots verts are only the same thing in France and
> maybe in bilingual Canada, Mr ex-grocer. We've been through this before.
>
>> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE,
>> what garbage...how anyone can eat that crap is beyond me.
>> People buy perfectly good steaks and then ruin them with junk condiments
>> and sauces.
>> =====
>
> Cheri is not going to approve of the above. She has a rule that you're
> entitled not to like something, but you have to be broad-minded about it
> and leave room for people who DO like it; each to their own.

But only boring, trolling, nym changing people keep repeating it over and
over like you do, silly boy.

Cheri

In article >, Cheri says...
>
> "Bruce" > wrote in message
> T...
> > In article >, Roy
> > says...
> >>
> >> So you had green beans instead of green beans...big deal.
> >
> > Green beans and haricots verts are only the same thing in France and
> > maybe in bilingual Canada, Mr ex-grocer. We've been through this before.
> >
> >> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE,
> >> what garbage...how anyone can eat that crap is beyond me.
> >> People buy perfectly good steaks and then ruin them with junk condiments
> >> and sauces.
> >> =====
> >
> > Cheri is not going to approve of the above. She has a rule that you're
> > entitled not to like something, but you have to be broad-minded about it
> > and leave room for people who DO like it; each to their own.
>
> But only boring, trolling, nym changing people keep repeating it over and
> over like you do

You mean like you always calling me "silly boy"?

> , silly boy.

Heh, there you go again!

On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> > wrote:
> >
> > > On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > > > I made this last night. Same sauce proportions, but did it in a
> > > > skillet because I was using haricot verts vs regular green beans and
> > > > wanted to keep an eye on them as they cooked. Delicious!
> > > >
> > > > http://www.barefeetinthekitchen.com/...ns-recipe.html
> > > >
> > > > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > > > Joe's mushroom lasagna.
> > > > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> > > >
> > > >
> > > > --
> > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > >
> > > I'd eat that. I don't even like green beans!
> >
> > By golly, I think you would! The honey and soy sauce brought the heat
> > level down to that Korean pepper you like so much.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> Honey, soy sauce, and chili pepper, are a combination that Koreans love.

Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
=====

On Thursday, November 3, 2016 at 9:48:56 PM UTC-10, Roy wrote:
> On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> > On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > > On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> > > wrote:
> > >
> > > > On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > > > > I made this last night. Same sauce proportions, but did it in a
> > > > > skillet because I was using haricot verts vs regular green beans and
> > > > > wanted to keep an eye on them as they cooked. Delicious!
> > > > >
> > > > > http://www.barefeetinthekitchen.com/...ns-recipe.html
> > > > >
> > > > > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > > > > Joe's mushroom lasagna.
> > > > > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> > > > >
> > > > >
> > > > > --
> > > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > > >
> > > > I'd eat that. I don't even like green beans!
> > >
> > > By golly, I think you would! The honey and soy sauce brought the heat
> > > level down to that Korean pepper you like so much.
> > >
> > >
> > > --
> > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> >
> > Honey, soy sauce, and chili pepper, are a combination that Koreans love.
>
> Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
> =====

They also like sesame seed and garlic. Their breath is mostly the result of eating a tremendous amount of garlic-laden kim chee with every meal. It smells similar to acetone to me. My wife used to have such breath. I loved it!

https://www.youtube.com/watch?v=gWKOUxF-Dso

In article >, dsi1
says...
>
> On Thursday, November 3, 2016 at 9:48:56 PM UTC-10, Roy wrote:
> > On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> > > On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > > > On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> > > > wrote:
> > > >
> > > > > I'd eat that. I don't even like green beans!
> > > >
> > > > By golly, I think you would! The honey and soy sauce brought the heat
> > > > level down to that Korean pepper you like so much.
> > > >
> > > >
> > > > --
> > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > >
> > > Honey, soy sauce, and chili pepper, are a combination that Koreans love.
> >
> > Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
> > =====
>
> They also like sesame seed and garlic. Their breath is mostly the result of eating a tremendous amount of garlic-laden kim chee with every meal. It smells similar to acetone to me. My wife used to have such breath. I loved it!

I don't mind garlic, because I'm a walking garlic clove, but Koreans
must do something evil to cabbage to make it that pungent.

On Friday, November 4, 2016 at 4:33:51 AM UTC-4, Bruce wrote:
> In article >, dsi1
> says...
> >
> > On Thursday, November 3, 2016 at 9:48:56 PM UTC-10, Roy wrote:
> > > On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> > > > On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > > > > On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> > > > > wrote:
> > > > >
> > > > > > I'd eat that. I don't even like green beans!
> > > > >
> > > > > By golly, I think you would! The honey and soy sauce brought the heat
> > > > > level down to that Korean pepper you like so much.
> > > > >
> > > > >
> > > > > --
> > > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > > >
> > > > Honey, soy sauce, and chili pepper, are a combination that Koreans love.
> > >
> > > Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
> > > =====
> >
> > They also like sesame seed and garlic. Their breath is mostly the result of eating a tremendous amount of garlic-laden kim chee with every meal. It smells similar to acetone to me. My wife used to have such breath. I loved it!
>
> I don't mind garlic, because I'm a walking garlic clove, but Koreans
> must do something evil to cabbage to make it that pungent.

I think it's the fermented garlic. Takes it to a whole other level.

Cindy Hamilton

In article >,
Cindy Hamilton says...
>
> On Friday, November 4, 2016 at 4:33:51 AM UTC-4, Bruce wrote:
> > In article >, dsi1
> > says...
> > >
> > > They also like sesame seed and garlic. Their breath is mostly the
> > > result of eating a tremendous amount of garlic-laden kim chee with
> > > every
> > > meal. It smells similar to acetone to me. My wife used to have
> > > such breath. I loved it!
> >
> > I don't mind garlic, because I'm a walking garlic clove, but Koreans
> > must do something evil to cabbage to make it that pungent.
>
> I think it's the fermented garlic. Takes it to a whole other level.

You could be right. I find it hard to associate the smell with cabbage.

"dsi1" wrote in message
...

They also like sesame seed and garlic. Their breath is mostly the result of
eating a tremendous amount of garlic-laden kim chee with every meal. It
smells similar to acetone to me. My wife used to have such breath. I loved
it!

https://www.youtube.com/watch?v=gWKOUxF-Dso

=====================

I found that most interesting, thank you.

I learned a lot Heh who knew that a 'slider' was a sandwich???? Also I
was surprised at the reaction to pulled pork. To me it just looks like
overdone meat and I never wanted to try it) Tell me, do these dishes have
to be smoked?

That would put me off


--
http://www.helpforheroes.org.uk

Cindy Hamilton wrote:
>
> Bruce wrote:
> > I don't mind garlic, because I'm a walking garlic clove, but Koreans
> > must do something evil to cabbage to make it that pungent.
>
> I think it's the fermented garlic. Takes it to a whole other level.

They make it then let it ferment and rot before they eat it.
Definitely a unique taste.

Bruce wrote:
>
> In article >,
> Cindy Hamilton says...
> >
> > On Friday, November 4, 2016 at 4:33:51 AM UTC-4, Bruce wrote:
> > > In article >, dsi1
> > > says...
> > > >
> > > > They also like sesame seed and garlic. Their breath is mostly the
> > > > result of eating a tremendous amount of garlic-laden kim chee with
> > > > every
> > > > meal. It smells similar to acetone to me. My wife used to have
> > > > such breath. I loved it!
> > >
> > > I don't mind garlic, because I'm a walking garlic clove, but Koreans
> > > must do something evil to cabbage to make it that pungent.
> >
> > I think it's the fermented garlic. Takes it to a whole other level.
>
> You could be right. I find it hard to associate the smell with cabbage.

I would like to try kim chee. Does anyone know of a somewhat decent
commercial version of it? Just to get an idea of taste?

I looked in the grocery store this morning but nothing.
I'm sure an asian market might sell it?
I need to try something that people think is fairly good before
I'd ever try making my own.

If I'm going to let a jar of food rot, I'm not going to
taste it unless I have something to compare to.
Danger, Will Robinson ;o

On Friday, November 4, 2016 at 7:57:33 AM UTC-4, Gary wrote:
> Bruce wrote:
> >
> > In article >,
> > Cindy Hamilton says...
> > >
> > > On Friday, November 4, 2016 at 4:33:51 AM UTC-4, Bruce wrote:
> > > > In article >, dsi1
> > > > says...
> > > > >
> > > > > They also like sesame seed and garlic. Their breath is mostly the
> > > > > result of eating a tremendous amount of garlic-laden kim chee with
> > > > > every
> > > > > meal. It smells similar to acetone to me. My wife used to have
> > > > > such breath. I loved it!
> > > >
> > > > I don't mind garlic, because I'm a walking garlic clove, but Koreans
> > > > must do something evil to cabbage to make it that pungent.
> > >
> > > I think it's the fermented garlic. Takes it to a whole other level.
> >
> > You could be right. I find it hard to associate the smell with cabbage.
>
> I would like to try kim chee. Does anyone know of a somewhat decent
> commercial version of it? Just to get an idea of taste?
>
> I looked in the grocery store this morning but nothing.
> I'm sure an asian market might sell it?
> I need to try something that people think is fairly good before
> I'd ever try making my own.
>
> If I'm going to let a jar of food rot, I'm not going to
> taste it unless I have something to compare to.
> Danger, Will Robinson ;o

Apart from the garlic and hot peppers, it's not conceptually
that different from sauerkraut.

I'm not sure there are national brands of kimchee. Perhaps
cshenk will be able to recommend something in your neck of the
woods.

This label looks kind of familiar:

<https://www.amazon.com/Chongga-Packaged-Kimchi-Product-Cabbage/dp/B00HSUJV1O/>

but I usually get mine at the grocery store in a jar (or at the Korean
market in a deli container). Kroger, Meijer (kind of a regional Walmart
knockoff), or smaller local chains all have it. 'Course, this is a college
town; Ann Arbor is 14.9% Asian (the next biggest demographic after Caucasian).

Cindy Hamilton

On Thursday, November 3, 2016 at 10:33:51 PM UTC-10, Bruce wrote:
> In article >, dsi1
> says...
> >
> > On Thursday, November 3, 2016 at 9:48:56 PM UTC-10, Roy wrote:
> > > On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> > > > On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > > > > On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> > > > > wrote:
> > > > >
> > > > > > I'd eat that. I don't even like green beans!
> > > > >
> > > > > By golly, I think you would! The honey and soy sauce brought the heat
> > > > > level down to that Korean pepper you like so much.
> > > > >
> > > > >
> > > > > --
> > > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > > >
> > > > Honey, soy sauce, and chili pepper, are a combination that Koreans love.
> > >
> > > Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
> > > =====
> >
> > They also like sesame seed and garlic. Their breath is mostly the result of eating a tremendous amount of garlic-laden kim chee with every meal. It smells similar to acetone to me. My wife used to have such breath. I loved it!
>
> I don't mind garlic, because I'm a walking garlic clove, but Koreans
> must do something evil to cabbage to make it that pungent.

It's caused by a large amount of garlic and chili powder and the fact that it's fermented. That's the hardcore Korean product. The stuff that would be sold in supermarkets on the mainland would be a Hawaiian style kim chee. Less spicy and not allowed to ferment much. It's milder stuff.

On Friday, November 4, 2016 at 2:40:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> They also like sesame seed and garlic. Their breath is mostly the result of
> eating a tremendous amount of garlic-laden kim chee with every meal. It
> smells similar to acetone to me. My wife used to have such breath. I loved
> it!
>
> https://www.youtube.com/watch?v=gWKOUxF-Dso
>
> =====================
>
> I found that most interesting, thank you.
>
> I learned a lot Heh who knew that a 'slider' was a sandwich???? Also I
> was surprised at the reaction to pulled pork. To me it just looks like
> overdone meat and I never wanted to try it) Tell me, do these dishes have
> to be smoked?
>
> That would put me off
>
>
> --
> http://www.helpforheroes.org.uk

Small hamburger sandwiches were popularized by the White Castle chain in the 20's - 30's. Sliders are still popular today and tends to mean any small sandwich.

American BBQ should be smoked but that's just my opinion. Hawaiian and Asian barbecue is not. I like American BBQ but it's not easy to find on this rock. That's understandable because it's not real scaleable downwards for a small operation and requires a lot of time, energy, and space, to do right. It's great stuff though.

On Fri, 4 Nov 2016 11:27:38 -0700 (PDT), dsi1 >
wrote:

> American BBQ should be smoked but that's just my opinion. Hawaiian and Asian barbecue is not. I like American BBQ but it's not easy to find on this rock. That's understandable because it's not real scaleable downwards for a small operation and requires a lot of time, energy, and space, to do right. It's great stuff though.

If she was talking about should those meats be barbecued/smoked - the
answer is no. I can make decent ribs and pulled pork in the oven. I
didn't think pulled pork in that video was dry, so I'm not sure what
she thought she saw or expected to see.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Friday, November 4, 2016 at 8:43:08 AM UTC-10, sf wrote:
> On Fri, 4 Nov 2016 11:27:38 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > American BBQ should be smoked but that's just my opinion. Hawaiian and Asian barbecue is not. I like American BBQ but it's not easy to find on this rock. That's understandable because it's not real scaleable downwards for a small operation and requires a lot of time, energy, and space, to do right. It's great stuff though.
>
> If she was talking about should those meats be barbecued/smoked - the
> answer is no. I can make decent ribs and pulled pork in the oven. I
> didn't think pulled pork in that video was dry, so I'm not sure what
> she thought she saw or expected to see.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

My dad made smoked meats. It was certainly good eats. His stuff had an awesome smoke ring but it wasn't American BBQ. There was no sauce or dry rub on it - unless you call Hawaiian salt and pepper a dry rub. I'd be doing it myself but people don't like nobody making no fire around here.

It appears that American BBQ could catch on in Korea. That's only fair and right.

When we were living in the bay area, I used to buy the Three Kings brand kim chee. It was a Hawaiian style kim chee that was just wonderful. The unique thing about it was that the liquid was charged with carbon dioxide and when you opened it, it would overflow the jar and fizz. Very cool. I wish they sold that stuff over here.

"dsi1" wrote in message
...

On Friday, November 4, 2016 at 2:40:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> They also like sesame seed and garlic. Their breath is mostly the result
> of
> eating a tremendous amount of garlic-laden kim chee with every meal. It
> smells similar to acetone to me. My wife used to have such breath. I loved
> it!
>
> https://www.youtube.com/watch?v=gWKOUxF-Dso
>
> =====================
>
> I found that most interesting, thank you.
>
> I learned a lot Heh who knew that a 'slider' was a sandwich???? Also I
> was surprised at the reaction to pulled pork. To me it just looks like
> overdone meat and I never wanted to try it) Tell me, do these dishes
> have
> to be smoked?
>
> That would put me off
>
>
> --
> http://www.helpforheroes.org.uk

Small hamburger sandwiches were popularized by the White Castle chain in the
20's - 30's. Sliders are still popular today and tends to mean any small
sandwich.

Thanks, I didn't know that

American BBQ should be smoked but that's just my opinion. Hawaiian and Asian
barbecue is not. I like American BBQ but it's not easy to find on this rock.
That's understandable because it's not real scaleable downwards for a small
operation and requires a lot of time, energy, and space, to do right. It's
great stuff though.


Thanks


--
http://www.helpforheroes.org.uk

In article >, dsi1
says...
>
> On Thursday, November 3, 2016 at 10:33:51 PM UTC-10, Bruce wrote:
> > In article >, dsi1
> > says...
> > >
> > > On Thursday, November 3, 2016 at 9:48:56 PM UTC-10, Roy wrote:
> > > > On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> > > > > On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > > > > >
> > > > > > By golly, I think you would! The honey and soy sauce brought the heat
> > > > > > level down to that Korean pepper you like so much.
> > > > > >
> > > > > >
> > > > > > --
> > > > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > > > >
> > > > > Honey, soy sauce, and chili pepper, are a combination that Koreans love.
> > > >
> > > > Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
> > > > =====
> > >
> > > They also like sesame seed and garlic. Their breath is mostly the result of eating a tremendous amount of garlic-laden kim chee with every meal. It smells similar to acetone to me. My wife used to have such breath. I loved it!
> >
> > I don't mind garlic, because I'm a walking garlic clove, but Koreans
> > must do something evil to cabbage to make it that pungent.
>
> It's caused by a large amount of garlic and chili powder and the fact that it's fermented. That's the hardcore Korean product. The stuff that would be sold in supermarkets on the mainland would be a Hawaiian style kim chee. Less spicy and not allowed to ferment much. It's milder stuff.

What we buy in the Asian store's probably authentic Korean. It's hot and
very good. The only problem is the smell on someone else when they've
eaten it and I haven't.

In article >, Gary says...
>
> Cindy Hamilton wrote:
> >
> > Bruce wrote:
> > > I don't mind garlic, because I'm a walking garlic clove, but Koreans
> > > must do something evil to cabbage to make it that pungent.
> >
> > I think it's the fermented garlic. Takes it to a whole other level.
>
> They make it then let it ferment and rot before they eat it.
> Definitely a unique taste.

Is fermentation a rotting process? Maybe it is, but I've never thought
of beer as a rotten drink.

Cindy Hamilton wrote:
>Gary wrote:
>> Bruce wrote:
>> > Cindy Hamilton says...
>> > >Bruce wrote:
>> > > >dsi1 wrote:
>> > > > >
>> > > > > They also like sesame seed and garlic. Their breath is mostly the
>> > > > > result of eating a tremendous amount of garlic-laden kim chee with
>> > > > > every meal. It smells similar to acetone to me. My wife used to have
>> > > > > such breath. I loved it!
>> > > >
>> > > > I don't mind garlic, because I'm a walking garlic clove, but Koreans
>> > > > must do something evil to cabbage to make it that pungent.
>> > >
>> > > I think it's the fermented garlic. Takes it to a whole other level.
>> >
>> > You could be right. I find it hard to associate the smell with cabbage.
>>
>> I would like to try kim chee. Does anyone know of a somewhat decent
>> commercial version of it? Just to get an idea of taste?
>>
>> I looked in the grocery store this morning but nothing.
>> I'm sure an asian market might sell it?
>> I need to try something that people think is fairly good before
>> I'd ever try making my own.
>>
>> If I'm going to let a jar of food rot, I'm not going to
>> taste it unless I have something to compare to.
>> Danger, Will Robinson ;o
>
>Apart from the garlic and hot peppers, it's not conceptually
>that different from sauerkraut.

I think there's a huge difference between kim chee and sauerkraut.
Kim chee contains lots more different ingredients and it's fermented
far longer. Sauerkraut is esentially just two ingredients, cabbage
and salt, and fermented a relatively short time, a week or three.
To say kim chee is essentially sauerkraut is like saying it's
essentially cole slaw, cabbage soup, or stuffed cabbage. There are
thousands of dishes that are primarily cabbage... one my favorites is
a large head of rough chopped cabbage sauted in butter, usually with
wide egg noodles.

>I'm not sure there are national brands of kimchee. Perhaps
>cshenk will be able to recommend something in your neck of the
>woods.
>
>This label looks kind of familiar:
>
><https://www.amazon.com/Chongga-Packaged-Kimchi-Product-Cabbage/dp/B00HSUJV1O/>
>
>but I usually get mine at the grocery store in a jar (or at the Korean
>market in a deli container). Kroger, Meijer (kind of a regional Walmart
>knockoff), or smaller local chains all have it. 'Course, this is a college
>town; Ann Arbor is 14.9% Asian (the next biggest demographic after Caucasian).
>
>Cindy Hamilton

On Friday, November 4, 2016 at 9:02:23 AM UTC-10, Bruce wrote:
> In article >, dsi1
> says...
> >
> > On Thursday, November 3, 2016 at 10:33:51 PM UTC-10, Bruce wrote:
> > > In article >, dsi1
> > > says...
> > > >
> > > > On Thursday, November 3, 2016 at 9:48:56 PM UTC-10, Roy wrote:
> > > > > On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> > > > > > On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > > > > > >
> > > > > > > By golly, I think you would! The honey and soy sauce brought the heat
> > > > > > > level down to that Korean pepper you like so much.
> > > > > > >
> > > > > > >
> > > > > > > --
> > > > > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > > > > >
> > > > > > Honey, soy sauce, and chili pepper, are a combination that Koreans love.
> > > > >
> > > > > Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
> > > > > =====
> > > >
> > > > They also like sesame seed and garlic. Their breath is mostly the result of eating a tremendous amount of garlic-laden kim chee with every meal. It smells similar to acetone to me. My wife used to have such breath. I loved it!
> > >
> > > I don't mind garlic, because I'm a walking garlic clove, but Koreans
> > > must do something evil to cabbage to make it that pungent.
> >
> > It's caused by a large amount of garlic and chili powder and the fact that it's fermented. That's the hardcore Korean product. The stuff that would be sold in supermarkets on the mainland would be a Hawaiian style kim chee. Less spicy and not allowed to ferment much. It's milder stuff.
>
> What we buy in the Asian store's probably authentic Korean. It's hot and
> very good. The only problem is the smell on someone else when they've
> eaten it and I haven't.

I agree. The Koreans in a Korean mart would not like Hawaiian style kim chee - even in Hawaii. Their reaction would not be a good one. They could get violent.

I pronounce it KOrean, the North KOreans and the South KOreans

In article >,
says...
>
> I pronounce it KOrean, the North KOreans and the South KOreans

How do you pronounce Nevada?

On Fri, 4 Nov 2016 11:59:35 -0700 (PDT), dsi1 >
wrote:

> It appears that American BBQ could catch on in Korea. That's only fair and right.

If their reaction is any indication, then it probably will.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.